Quote:
Originally Posted by omega50
No written recipe. Just 40 years of practice  Much easier to just show someone than ever try to explain
Yolks
Clarified Butter
Cayenne
Lemon
Peppercorn Wine Reduction
Rest is just technique to avoid scrambling the eggs or breaking the emulsion.
Must be great easy recipes out in AO land |
I may get shot from some of the pro chefs out there but I use a blender to make hollandaise. It's hard enough poaching enough eggs for a group to have to worry about the sauce too...
https://www.allrecipes.com/recipe/84...andaise-sauce/